Have you guys been having the same problem I've been having? For some reason, I've been having a hard time finding stuff to post about. So I thought I'd at least put down something useful. I took a pepper steak recipe from a low fat cookbook and modified it so it's actually pretty good. Here we go...

Ingredients:

1 1/2 to 2 lbs. top sirloin steak, cut into thin strips (set aside in large zip loc bag)
2 medium green bell peppers, sliced thinly (any color will do...but green tastes better)
1 1/2 medium onions, sliced
1-2 teaspoons FRESH garlic, minced
Flour
1 1/2 - 2 cups cherry tomatoes, quartered
1 1/2 cups beef broth
1/2 cup water
1 Tablespoon tomato paste
1 teaspoon Italian seasoning
Lots of salt and pepper (to taste)
Olive Oil
Worcestershire sauce

Here's how you do it:

First - and this is key...cut up everything first. Trust me on this.

Sautee' the peppers in olive oil with salt and pepper for about five minutes. Remove peppers from pan. Add onions and garlic to the pan, salt and pepper, and sautee' until they are soft. While this is happening (I usually have my son stir at this point), add flour to the zip loc bag filled with meat and toss until coated. When coated, add the meat to the pan and stir until browned on all sides (you might need to add more oil to the pan at this point...and salt and pepper the meat while it's browning).

Note: For those of you like me that are gravy-phobic, what you are doing now is making a rue for gravy...you just don't know it. Never mind...moving right along...

Once the meat is browned, add the beef broth, water, tomato paste, and Italian seasoning. Salt and pepper again. Bring mixture to a boil, then reduce heat and cover the pan. Simmer for 35 minutes. Then add the peppers back to the pan, stir, cover, and continue simmering for 10 more minutes.

Note: If you are cooking bread (we do the Pillsbury French Loaf with this) you might want to preheat your oven now.

After simmering, add the cherry tomatoes , salt and pepper them, and pour in Worcestershire sause to taste (we use quite a bit), recover pan and simmer for about 20 minutes.

Now is when you should put the bread in the oven and set your noodles to boil....we use those No Yolks egg noodles but other stuff works too.

After 20 minutes, serve your pepper steak over the cooked noodles in pasta bowls with whatever type of bread you prefer.

I hope this was clear enough. It's really not all that hard, just very time consuming and there is a lot of cutting stuff up which you can do before hand as I always do.

Enjoy!

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Tracked on December 17, 2005 09:01 PM

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Posted by: JiggaDigga on April 6, 2006 11:41 PM

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